Estate: Working alongside her father, Carolina Gatti began learning how to make wine when she was 3 years old on her family’s estate in the Piave region of Veneto, northeastern Italy. Following a degree in oenology, she began to experiment with making wines from intuition, rather than in a “in a scholastic way”. Collaborating with her father upon returning home, since 2012 she has been running the estate; “even if the right arm is the father and sometimes the left my brother”. She uses biodynamic, traditional and low intervention methods in both the vineyards and cellar. For a closer look at her dedication to traditional and low intervention winemaking, check out her Primal Wine producer page here.
Winemaking: Vines are 20 years in age, in clay-chalk soils. Maceration and fermentation on the skins with native yeasts for a minimum of 15 days in concrete without temperature control, followed by light pressing. Unfined/unfiltered.
Tasting Notes: Coral-ruby in colour, with aromas of strawberry, elderflower, clover honey, lemon zest. Tart cranberry, pomegranate, green apple, drizzle of caramel, saline minerality and wildflowers fuse with super light fizz. Apple, caramel and almond linger on the salty finish. Enchanting, gleaming.